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Fresh Tomato Salsa With Papalo

From Athens Locally Grown

<p>Papalo (&#8220;Pop-ah-low&#8221;) is the uniquely flavored &#8220;secret ingredient&#8221; in classic Central and South American tomato salsas. An assertive herb, it lends a flavor similar to cilantro plus lime. Try it wherever you&#8217;d use those flavors, such as this simple salsa recipe from the interesting site, Every post in this blog is a green living “How To” that can be applied to your own life. The primary focus is local food and growing in the varied altitudes of the southeastern mountains and foothills.</p>
Source: (Entered by Janice Matthews)
Serves: Depends on how you use it.

5 paste tomatoes, such as Roma
1/2 cup onion, finely diced
juice of one fresh lime
1-3 jalapeno or serrano chilies, seeded and diced
1-2 T. finely chopped fresh papalo leaves
1 tsp. salt
a few extra papalo leaves for garnish, if desired

Step by Step Instructions
  1. Mix the finely chopped onions and chilies in a bowl.
  2. Add the lime juice, salt, and chopped papalo to the mix.
  3. Just before serving, add the chopped tomatoes. (If they are added in advance, the salt tends to draw out their juices and make the salsa watery.) Garnish with fresh papalo leaves, and serve.